Mama's Meatballs
Choose your preferred size for these meatballs. We recommend assessing your level of motivation and time. If it's a lazy Sunday and you have plenty of time, make a whole bunch of small to medium meatballs. If time is tighter, go for big meatballs, which require less rolling and take much less time to make.
Ingredients
- ⅔ cup milk
- 2 eggs
- ¾ panko
- 2 to 3 Tbsp. grated pecorino Romano or Parmesan cheese
- 1 clove garlic, minced
- 2 tsp. dried basil or 2 Tbsp. chopped fresh basil
- 1½ tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. crushed red pepper (optional)
- 1½ to 2 lb. ground beef (we prefer 85% lean ground chuck), or a combo of ground beef and pork
- 2 pints marinara, tomato sauce, or tomato puree, or one 28-oz can tomato sauce or puree
- Chopped fresh basil or parsley
- Hot cooked spaghetti
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment or spray with nonstick cooking spray. In large bowl whisk together milk and eggs. Add panko, oats, grated cheese, garlic, basil, oregano, garlic powder, salt, black pepper, and crushed red pepper (if using) and stir to combine evenly. Add beef and mix well. Form mixture into large (2- to 3-inch) meatballs or small (1- to 1½-inch) meatballs and arrange, evenly spaced, on prepared baking sheet.
- Bake, turning once, 20 to 30 minutes for large meatballs or 15 to 20 minutes for small meatballs, or until browned.
- Meanwhile, bring tomato sauce to a simmer in a large skillet or Dutch oven. When meatballs are browned, add them to the sauce, turning to coat. Add any browned bits from the baking sheet to the sauce, discarding excess grease on the baking sheet. Reduce oven temperature to 325°F. Cover meatballs in sauce and bake about 30 minutes. Serve over hot cooked spaghetti.